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13
March
Black and White Layer Cake
Black and White Layer Cake
Ingredients
- 300ml Double Cream
- 500g White Chocolate (broken into pieces)
- 190g Self Raising Flour
- 40g Cocoa Powder
- 1 teaspoon Baking Powder
- 200g Unsalted Butter (cubed, room temperature)
- 200g Golden Syrup
- 4 Large Free Range Eggs (lightly beaten)
- 125g Dark Chocolate (broken into pieces)
- 50ml Expresso
Directions
1. | To make the ganache, put the chocolate in a heat-proof bowl. Heat the cream just until bubbles form around the edge of the pan. |
2. | Remove from the heat and pour over the white chocolate and leave for a few minutes to melt the chocolate. Stir together until the mixture is smooth, then leave at room temperature to cool and thicken. The longer you leave it, then better. |
3. | Heat the oven to Gas Mark 4 / 180ºC / 350ºF. Grease and line the base of two 20cm / 8" tins |
4. | Sift together the flour, cocoa, and baking powder then set aside |
5. | Cream the butter until pale and soft. Add in the golden syrup and eggs with a spoonful of the flour, then continue to beat on high speed for a few minutes |
6. | Meanwhile, melt the dark chocolate in a bain marie. Add the chocolate to the butter sugar and eggs, along with the expresso, and mix on a medium speed until fully incorporated |
7. | Still on a medium speed, add in the flour mixture until mixed through |
8. | Divide the mixture into two tins. Bake for 25 minutes in the centre of the oven until a skewer comes out clean |
9. | Cool in the tin for 5 minutes, then turn out, peel away the parchment, and leave to cool fully on a cooling wrack |
10. | Once cooled, wrap in cling film and place in the fridge for 1 hour to firm it up. This will help you cut each layer horizontally, making a total of four layers |
11. | Once cooled, wrap in cling film and place in the fridge for 1 hour to firm it up. This will help you cut each layer horizontally, making a total of four layers |
12. | Take the cooled ganache and beat with a wooden spoon until it is spreadable. If too soft, thicken with a little icing sugar. If too hard, microwave for a few seconds at a time, stirring until desired consistency is reached. |
13. | Spread a spoonful of the ganache between each of the four layers, then spread the rest on the top and sides. Dust with a little cocoa powder or grated dark chocolate. Leave in a cool place, but not the fridge, until ready to serve |